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S. AGARWAL1, S. Clark1, B. G. Swanson1, and G. U. Yuksel2. (1) Dept. of Food Science & Human Nutrition, Washington State Univ., 106 FSHN Bldg., PO Box 646376, Pullman, WA 99164-6376, (2) Dept. of Food Science & Toxicology, Univ. of Idaho, Agricultural Biotechnology Laboratory, Moscow, ID 83844-2312 Packaging plays an important role in maintaining the quality of cheese. The two main consumer packaging methods used by cheese manufacturers are vacuum packaging and gas flushed packaging. Gas flushed packaging is used for cheese shreds and cubes to prevent aggregation and loss of individual identity. A defect sometimes observed on cubed cheese surfaces is calcium lactate crystals (CLC). The white haze is unappealing to consumers, who may think the cheese is infested with mold. Annually, cheese manufacturers suffer millions of dollars in lost revenue due to CLC . The objective of this study was to determine whether cubing and/or gas flushing of Cheddar cheese contribute to the occurrence of CLC. Cheddar cheese was manufactured using standard methods, with addition of starter culture, cheese color and chymosin. Two different cheese milk compositions were used: Standard (lactose:protein=1.47, protein:fat=0.90, lactose=4.8%) and Ultrafiltered (UF) (lactose:protein=1.23, protein:fat=0.84, lactose=4.8%). Curds were milled at 0.45% titratable acidity and pressed for 16h. After being aged for 6 mo, cheeses were cubed (1cm*1cm*4cm) and either vacuum packaged or gas flushed with carbon dioxide, nitrogen, or a 50:50 mixture of carbon dioxide and nitrogen, then aged at 4.4oC for three mo. Heavy crystals were observed on all cubed cheeses made with Standard and UF milk that were gas flushed, but not on cheeses that were vacuum packaged. No appreciable differences in crystal appearance or intensity was observed in cheeses packaged under different gasses. The results show that gas flushing, regardless of gas composition can contribute to the development of CLC on cheese surfaces. It is believed that increased surface area, coupled with drying of cheese surfaces, enhances migration of calcium salts, leading to increased concentration of calcium lactate and appearance of CLC on cheese surfaces. These findings stress the importance of package integrity to cheese quality.
Session 46, Dairy Foods: General
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